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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What sense does vitamin A help with?
(a) Hearing.
(b) Sound.
(c) Touch.
(d) Sight.

2. What have people practiced with meat for over 4000 years?
(a) Grilling.
(b) Spit roasting.
(c) Preservation.
(d) Coloring.

3. What is the disadvantage of cooking vegetables?
(a) They don't taste so nice.
(b) It makes them harder to preserve.
(c) It discolors them.
(d) It reduces their nutrient value.

4. What does the author think meat is leaner and younger than it has been in the past?
(a) People want risk free meat.
(b) People are concerned about their blood levels.
(c) People demand more quality.
(d) People are concerned about cholesterol.

5. What part of the lobster is often added to lobster sauce?
(a) Lobster eggs.
(b) Lobster shell.
(c) Lobster blood.
(d) Lobster brain.

6. What does vitamin C aid in?
(a) Collagen replacement.
(b) Blood sugar replacement.
(c) High metabolic rates.
(d) Good digestion.

7. What creates buttermilk?
(a) The watery portion of cream.
(b) Butter mixed in with milk.
(c) Whipped cream mixed with milk.
(d) Slighty sweetened melted butter.

8. What two vitamins does milk contain?
(a) C and D.
(b) A and D.
(c) A and C.
(d) E and C.

9. What is the best way to cook thin fish?
(a) Grilling.
(b) Roasting.
(c) Baking.
(d) Frying.

10. What country do both sushi and sashimi originate from?
(a) Vietnam.
(b) China.
(c) Hong Kong.
(d) Japan.

11. What type of vitamin is an egg yolk?
(a) Vitamin A.
(b) Vitamin C.
(c) Vitamin E.
(d) Vitamin B.

12. What should one do to a fish before drying it?
(a) Coat it in butter.
(b) Salt it.
(c) Cook it.
(d) Par boil it.

13. Which of the following products is a fruit?
(a) A squash.
(b) A beetroot.
(c) A carrot.
(d) A yam.

14. What kind of food does the second chapter examine?
(a) Chocolate.
(b) Greens.
(c) Meat.
(d) Eggs.

15. What does the author say is the quickest way to cook meat?
(a) Grilling.
(b) Frying.
(c) Spit roasting.
(d) Oven cooking.

Short Answer Questions

1. What kind of bacteria is used in cheeses such as Limburger?

2. What does the author say is the most common shellfish?

3. What changes the pigmentation in fruits and vegetables?

4. What curdles the milk to make cheese?

5. Which of the following is a fermented dairy product?

(see the answer keys)

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